Ingredients:
1 bunch chard, stems removed and sliced into ¼-inch strips, leaves cut into bite-size pieces
½ cup dark raisins
2 cloves garlic, smashed and [peeled
1 teaspoon sea salt
1 2-ounce can of anchovy fillets, rinsed
1 tablespoon fennel seeds
1 teaspoon olive oil
1 cup roughly chopped pulp from canned whole tomatoes (drain and squeeze the tomatoes before chopping)
3 grinds of black pepper

Directions:

  1. Bring a pot of water to a boil. Add the chard stems. Cover until the water comes to a boil, then uncover and cook the stems until tender, about 4 minutes. Add the chard leaves and continue to cook for another 3 minutes or so, just until the leaves are wilted.
  2. Drain in a colander, reserving ½ cup of the cooking liquid. Rinse the greens under cold running water. Leave in the colander for 15 minutes to drain.
  3. Soak the raisins in the remaining liquid for 10 minutes then remove and drain.
  4. Mash together the garlic and salt in a mortar to form a paste. Add the anchovies and fennel seeds. Mash until fairly smooth.
  5. Heat the oil in a medium saucepan. Add the greens, garlic paste, raisins, and tomatoes. Cook over low heat, stirring, until warm throughout. Season with pepper.

Makes 4-6 servings